How Much Does a Pop-Up Restaurant Cost?

How Much Does a Pop-Up Restaurant Cost?

Pop-up restaurants have absolutely exploded in popularity over the last decade. What started as a fringe trend has now become a major fixture across the culinary landscape. These temporary dining experiences allow all types of chefs and entrepreneurs to showcase their skills and test out new concepts without the massive long-term commitment and financial risk of opening an entire permanent restaurant.

Pop-ups provide thrill-seeking diners with one-of-a-kind experiences in cool, unexpected locations that feel different than everyday dining out. They generate contagious buzz on social media and allow up-and-coming culinary talent to break into the industry outside of traditional channels.

For many, the appeal of pop-ups lies in the creativity and impermanence. Chefs can experiment with wild new ideas without worrying about long-term viability. The ephemeral, here-today-gone-tomorrow nature means each dinner service feels special and unique.

Patrons jump at the chance to taste test new cooking techniques or global cuisine otherwise unavailable locally. The intimate environments and communal seating also facilitate lively conversations between strangers. Pop-ups tend to feel more personal and connected than staid traditional establishments.

However, operating a truly successful pop-up requires far more than just sheer cooking talent or creativity. Producing even a small short-term pop-up still demands extensive planning, logistics coordination, business savvy, and substantial upfront financial investment.

From securing permits and a viable space to extensive marketing and staffing, the behind-the-scenes work is endless. The execution must be flawless to craft a memorable guest experience worth the ticket price.

In this detailed guide, we’ll explore the full range of costs, considerations, and effort required to properly put together your own pop-up restaurant. We’ll break down how to evaluate potential locations, outfit a functional kitchen, comply with regulations, effectively promote the event, manage staffing and inventory, and ultimately pull off a smooth service.

The rewards of doing a pop-up can be hugely fulfilling both financially and creatively. But producers should not underestimate the planning and hustle required to orchestrate a successful pop-up dining experience from the ground up.

Securing a Viable Space

The first key step in planning a pop-up is finding a suitable venue. Pop-ups must identify spaces with the necessary size, facilities, and regulations to support a temporary restaurant. Prime locations also contribute to a pop-up’s success.

Ideal pop-up spaces include:

  • Empty storefronts or retail spaces
  • Event lofts or galleries
  • Outdoor city parks or private land
  • Bars or breweries with spare capacity
  • Commercial shared kitchens

Venues will range dramatically in rental costs based on size, facilities, location, and availability. Here are some pricing considerations:

Private vs. Public – Renting a private space like a storefront or event venue can be very expensive, ranging from $1,000 to over $5,000 per day. However, private spaces allow the flexibility to operate exactly how you want. Public spaces like parks or streets can be much cheaper or even free with proper permitting. But they come with more restrictions.

Existing Infrastructure – Some venues like bars or event spaces provide a “turnkey” setup with chairs, tables, lighting, and basic kitchen facilities. These make setup easier but come at a premium. Raw spaces without any existing infrastructure rent cheaper but require more equipment and prep.

Size – Larger spaces cost more, but increased capacity can lead to higher potential revenue. Venues under 1,000 sq ft might go for $1,500-$3,000 per day. Spaces from 3,000-5,000 sq ft average $4,000-$8,000 daily.

Location – As with traditional retail, location significantly impacts price. Urban city storefronts or trendy event spaces command the highest rents. Rural or suburban locations offer cheaper alternatives.

Duration – Shorter 1-3 day rentals usually mean higher daily rates. Longer rentals of 1-2 weeks can negotiate cheaper extended rates.

Carefully weigh the capacity, facilities, regulations, and visibility of any potential pop-up space. While a cheap rural barn may be tempting, the urban storefront with higher foot traffic will likely generate more revenue to offset increased costs.

Outfitting a Functional Kitchen

Unless hosted at an existing restaurant, pop-ups must supply their own cooking equipment. The kitchen is where profitable menu ideas come to life – or fall apart. Sufficient equipment and the right layout impact the quality and consistency of each dish.

Key Appliances

Here are approximate rental costs for essential kitchen appliances:

  • Commercial oven (single/double) – $200-$500 per day
  • Commercial range (4+ burners) – $100-$200 per day
  • Refrigerator (reach-in, 25+ cu ft) – $150-$300 per day
  • Freezer (reach-in) – $100-$200 per day
  • Cold table (prep station) – $100-$250 per day
  • Food warmers and hot boxes – $50-$150 per day

A full pop-up kitchen requires $1,000-$2,000 in rented equipment per day. Purchasing some items like induction burners, mixers, or sheet pans may save on daily costs.

Cooking Fuels

Commercial ranges rely on natural gas, which is not available at all venues. Propane fuels offer an alternative for an added fee. Electric ranges provide another option, but may not have the needed power or cook consistency.

Kitchen Layout

A well planned kitchen layout improves efficiency. Separate stations for hot food, cold food, baking, sauteing, and dishwashing optimize workflows. Sufficient ventilation, power access, and fire safety systems also factor into the space.


Pots, pans, utensils, tongs, and containers properly stock a pop-up kitchen. Durable commercial-grade items rent affordably from most equipment companies. Disposable gloves, aprons, and other prep accessories are consumable costs.

Outfitting a functional pop-up kitchen ensures chefs can successfully execute their vision. Allow ample time and budget for this critical component.

Building An Engaging Dining Room

To complement the food, pop-ups must create an enjoyable and inviting dining room. Lighting, decor, table settings, and furnishings set the tone. While budgets are limited, thoughtful details make memorable experiences.


Folding chairs and tables offer an affordable solution, starting around $10-$25 per piece daily. Rental companies provide furniture packages for different venue sizes. Ample comfortable seating allows guests to linger.

Tabletop Touchpoints

Plates, glassware, utensils and linens elevate table settings. Disposable place settings cost around $5 per person. Reusable rentals promote sustainability but require dishwashing. Creative centerpieces or menu displays can also decorate tables.


Thoughtful lighting transforms raw spaces through string lights, lanterns, candles, or lamps. Background music and decorative accents like drapes, flowers, or tablecloths also help environments feel special.

Beverage Service

Bars can be as simple as a counter with ice, coolers, and wine opener. Or invest in kegerators, beer taps, and full bar rentals. Glassware, carafes, and drink menus encourage beverage sales.

Well-dressed tables, intimate lighting, and lively music enhance the pop-up dining experience. Guests who linger longer comfortably typically spend more.

Complying With Temporary Permits

Pop-ups operate as short-term businesses in unique spaces. Achieving full legal compliance requires some temporary licensing.

Business License

Even temporary businesses need a permit. Short-term licenses cost $50-$100. Larger cities require annual licenses around $300-$500.

Food Service Permits

The health department will inspect the pop-up kitchen and issue a food service permit costing $100-$250. Follow all food safety guidelines to pass.

Liquor Licensing

If serving alcohol, acquire a temporary beer/wine or liquor license for $100-$500 per day. Annual licensing costs thousands.

Fire and Safety

Indoor venues require occupancy and fire safety permits, around $200 total. Ensure sufficient exits and extinguishers are in place.


If hosting live music or other performances, entertainment permits set capacity limits and noise restrictions. Usually under $100.

Researching the permitting process in advance ensures pop-ups operate legally and safely. The right permits set pop-ups up for hassle-free execution.

Staffing the Restaurant

Hiring the right staff elevates an average pop-up to an unforgettable experience. Friendly, knowledgeable service alongside top-notch food provides lasting positive impressions.

Kitchen Team

  • Head chef – $500-$1,000 per event
  • Sous chefs – $200-$400 each per day
  • Line & prep cooks – $150-$250 each per shift

Front of House Team

  • Servers – $150-$250 each per shift
  • Bartenders – $200-$300 each per shift
  • Bussers/runners – $100-$150 each per shift
  • Hosts/managers – $200-$400 per shift

Other Staff

  • Setup/teardown crew – $15-$20 per hour
  • Dishwashers – $15-$50 per hour
  • Security or bouncers – $20-$40 per hour

Staffing expenses add up quickly. Having reliable friends or family volunteer time helps. But professional service staff best represents a pop-up’s brand. Factor taxes, overtime, and tip payouts too.

Spreading the Word With Marketing

Effective marketing ensures the right audience discovers a pop-up and books reservations. With so many dining options, standing out is critical.

  • Social Media – Instagram, Facebook, and other platforms spread awareness. Budget $50-$500 for promoted posts.
  • Website – A dedicated site with menus, details, and booking links. Costs $200-$500.
  • Email & Texts – Collect emails and phone numbers to share pop-up updates. Platforms like MailChimp facilitate email marketing.
  • PR Outreach – Pitching local publications and influencers may yield free press. Paid articles cost $500-$1,000.
  • Print Materials – Postcards, flyers, banners, menus, and signage advertise on the streets. Budget $500-$1,500 for quality pieces.
  • Ticketing Platforms – Third-party apps like Tock facilitate reservations and collect credit cards. Fees range from 3%-5% of revenue.
  • Paid Ads – Small Facebook and Instagram ad campaigns effectively target local foodies. Budget $100-$500 for testing.

Balance grassroots marketing through social media and PR with small investments in digital ads, printed materials, and ticketing services. This multi-channel strategy cost-effectively maximizes reach.

Additional Operating Expenses

Some other costs pop-up producers encounter include:

  • Insurance – Short-term general liability insurance to protect against accidents costs $300-$800.
  • Credit Card Processing – Outside merchant services take 2%-4% of credit sales. Shop providers for the best rates.
  • Supplies and Contingencies – Extra funds for last-minute supplies, repairs, and surprise costs should be set aside. Budget 10%-15% more than expected.
  • Parking – If needed, valet services or rented parking cost $500-$1,500 per day.
  • Trash and Cleaning – Dumpster rentals, porta-potties, and professional post-event cleaning add up.
  • Transportation – Logistics like food trucks and rental vans require gas, mileage, and possible rental fees.

Careful planning helps identify many contingencies upfront to avoid unexpected costs derailing budgets.

Total Cost of a Pop Up

  • Barebones– A 1-2 day pop-up can conceivably cost as little as $5,000. This likely means you have free venue space, limited permits, basic staffing and equipment. Revenue would need to exceed costs to turn any profit.
  • Polished Small Pop-Up – For a 3-5 day production with 50-100 seats expect to invest $15,000-$30,000. A popular concept with solid promotion and operations should recoup costs.
  • Elaborate Large Production – Major celebrity chef or brand sponsored pop-ups budget upwards of $100,000. Lavish venues, extensive marketing and drink promotions lead to exposure more so than direct revenue.
  • Ongoing Residency – Some pop-ups operate for months in the same space as an ongoing experience. They recoup initial investments through sustained ticket sales and alcohol revenue.

Pop-ups allow flexibility across all budgets and capacities. Meticulous planning helps minimize costs and risk. With creative vision and smooth execution, pop-ups generate buzz and bring imaginative dining experiences to life.

Wrapping It Up

Although pop-up restaurants provide more flexibility and lower overhead than a traditional permanent restaurant build-out, producing a successful pop-up still requires extensive planning, rock-solid logistics, and substantial upfront financing. You can’t just pick a random date and location, cook up some food, and expect a flawless event.

The entire production needs to be meticulously budgeted, scheduled, promoted, and staffed well in advance. Careful financial planning and cost management improves the odds of sufficiently recouping your investments through ticket sales and running a profitable pop-up operation. But success is never guaranteed – things can quickly go sideways if you cut corners or don’t cover all your bases.

The excitement, innovation, and impermanence that make pop-ups so appealing for diners also introduce challenges and stresses for producers. The ephemeral, here-today-gone tomorrow nature requires perfection and precision to execute properly.

But the high reward of pulling everything off and facilitating unforgettable culinary experiences makes pop-ups such a compelling concept for aspiring and veteran chefs alike. Pop-ups provide a platform to creatively express cuisine free of the conventions and limitations of permanent restaurants.

The flexibility empowers experimentation with new ingredients, global influences, molecular techniques, and daring flavor combinations. For entrepreneurs, the low barriers to entry allow testing original dining concepts before sinking massive capital into a permanent build-out. Pop-ups essentially provide a “proof of concept” for what might one day be an ongoing restaurant after refining the menu and operations.

As intrepid diners continue seeking out ever more innovative, memorable, and photogenic dining experiences, the pop-up restaurant scene will only expand and flourish. Their momentary existence and air of exclusivity create contagious buzz and FOMO. Patrons rush to snag coveted tickets – which sells out further fuels hype.

But behind the curtain, producing each pop-up requires Herculean effort. Thembre, bustling energy makes all the stress worthwhile for those ambitious chefs able to successfully orchestrate the seating, settings, service, and food that transform spaces into temporary wonderlands. The rewards of imaginative storytelling and world-class hospitality endure long after the last dishes are cleared.